Makes 6 servings
Ideal slow cooker size: 4 quart
1 1/2 lb chuck roast, trimmed of any excess fat and cubed
2 Tbsp flour
2 tsp Shirley J Beef Bouillon or 4 tsp regular bouillon
2 Tbsp dried minced onion
1/2 tsp black pepper
8 oz sliced mushrooms
1 tsp garlic powder
1/2 cup evaporated milk
1 Tbsp quick cooking tapioca
1 Tbsp Worcestershire sauce
1 Tbsp tomato paste
1/2 cup lemon lime soda (like Sprite, not diet)
Parsley, for garnish
1. Place cubed roast in bottom of slow cooker. Sprinkle the flour over the meat and stir to coat.
2. Add in the bouillon, onion, pepper, mushrooms, garlic powder, evaporated milk, tapioca, Worcestershire sauce, tomato paste and soda. Stir to coat.
3. Cover and cook on LOW for about 6-8 hours, or until beef is extremely tender (if it’s not tender, it’s not done).
4. Remove lid and stir a bit. Serve beef, sauce and mushrooms over noodles or potatoes or rice (or whatever you feel like). Top with parsley for garnish.
P.S. Do you have chuck roast in your fridge that you want to use up? Check out these other recipes that use chuck roast…all delicious and all take a long time to cook so they are perfect for the working mom!
|No Peek Beef Stew|